1.

Cook the Bacon: Place the bacon strips in a large skillet over medium-high heat.

Cook, flipping occasionally, until crisp (about 5. 0 to 7.0 minutes).

Transfer the cooked bacon to a paper towel-lined plate to drain.

Once cooled, chop it into small pieces.

2. Prepare the Skillet: Carefully pour off the rendered bacon fat from the skillet, leaving approximately 2. 0 teaspoons behind to cook with.

3.

Sauté Aromatics: Return the skillet to medium-high heat.

Add the sliced red onion and cook, stirring often, until it begins to soften, about 5.0 minutes.

Add the minced garlic and cook for another 30. 0 seconds, stirring constantly until fragrant.

4.

Cook the Mushrooms: Add the sliced mushrooms, sea salt, and black pepper to the skillet.

Stir to combine with the onions and garlic.

Continue to cook, stirring frequently, until the mushrooms are tender and have released their liquid, and most of that liquid has evaporated (about 8. 0 to 10.0 minutes).

5.

Combine and Serve: Remove the skillet from the heat.

Stir in the chopped bacon and fresh basil.

Toss everything together to combine, then transfer to a serving dish.

Serve hot or warm.

Don't Crowd the Pan: Ensure your skillet is large enough to hold the mushrooms in a relatively even layer. If they are too crowded, they will steam instead of brown.

Cook in two batches if necessary.